Time on smoker for ribs


 
R

Ryan Foote

TVWBB Member
Hi all,

Just got a wsm 18.5 2 days ago and after 1 smoke (chicken) and addicted! I have a question about the estimated smoking time it takes to smoke ribs. I am looking at a ribs recipe that calls for 6 lbs. of ribs and it says it should take about 5 hours to smoke. If I increase the amount of ribs, would the cooking time increase significantly? Say if I bumped it up from 6 lbs. of meat to 10 lbs, will the time on the smoker increase by 1 hour, 2 hours? I am sure is varies, but just wanted to get an idea.

Thanks for any input, advice or tips!
Ryan
 
You would be adding additional slabs and not the size of meat. There will not be a noticable cook time difference.
 
Hi Ryan and welcome aboard.

The time will be the same as long as you keep the temperature of your smoker the same.

Bob
 
The bottom rack temperature might be a little higher but the meat on both the top and bottom racks cook in the same time.

Smoking is not a science and that is what I love about it! Keep the pit between 225-250 and let it cook low and slow!
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One other note:

Your post does not say if you're making Spares or Baby Backs.

Spare Ribs usually take significantly longer
(big racks usually take 6 hours or more)
Some people really prefer them because they seem to take-on more smoke and are usually meatier. In their un-trimmed state, they are pretty big and have cartilage attached to them, from where the rib-cage of the pig joins the sternum. St. Louis Style is a trimmed version with less / nearly none of the cartilage.

Baby Backs (BBs) are typically smaller, thinner, and cook quicker - I've usually seen 4-6 hours.

I like both if they're cooked right. Experiment and enjoy!
 
Good point, they are baby backs. That is good info. I don't yet know the difference between all the ribs. It is going to be a learning experience for sure, but fun. Thanks!
 
Hi Ryan,

Just to jump on to what the other guys said, I buy my BBs at Sam's Club, and typically one package has three racks and comes in just under ten pounds - I have to half my racks, but can fit all ten pounds on laying flat using both shelves of the smoker. And five hours is exactly how long I cook mine.

Good luck !
 
The temp difference between the top and bottom grate depends on whether I use water or not. When I use water the lower grate is cooler than the top. When I use the clay saucer(no water) it runs hotter on the lower grate.

Enjoy the cook.
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